Description
Cheesy Smash Tacos feature crispy, thin, and flavorful smashed beef patties cooked on a hot flat top griddle, topped with melted cheese, shredded lettuce, and a tangy homemade burger sauce. These tacos are served on soft six-inch flour tortillas that crisp up alongside the meat, creating a delicious combination of textures and flavors perfect for a quick and satisfying meal.
Ingredients
Scale
For the Burger Sauce
- 1/2 cup mayonnaise
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon mustard
- 2 tablespoons minced bread & butter pickles
- 1 tablespoon pickle brine
- 10 cracks fresh black pepper
- 1/4 teaspoon Worcestershire sauce
For the Smash Tacos
- 1 pound ground beef (80/20 fat percentage)
- 1 teaspoon kosher salt
- 10 cracks fresh black pepper
- 6 six-inch flour tortillas
- 6 slices muenster or provolone cheese
- Shredded lettuce, chopped white onion, and dill pickle chips for topping
Instructions
- Make the Burger Sauce: In a bowl, add all the burger sauce ingredients and whisk thoroughly to combine. Refrigerate the sauce until ready to use. It can be made up to 3 days in advance to allow flavors to meld.
- Prepare the Beef: Mix kosher salt and fresh black pepper in a separate bowl. Evenly season the ground beef on all sides. Divide the beef into six 2 1/2 ounce balls. Handle the meat gently to avoid toughness. Place the balls on a plate and refrigerate until your flat top griddle is preheated.
- Preheat the Flat Top: Turn your flat top griddle on high heat and allow it to get extremely hot, hotter than you think is necessary. This is crucial for achieving a crispy, flavorful crust on the beef.
- Cook and Smash the Patties: Place each beef ball on the hot griddle and immediately lay a six-inch flour tortilla on top. Firmly press down using a smashing tool to flatten the meat as thin as possible. Let cook for 1 minute, then press down again firmly on the tortilla to express some fat and crisp the edges. Allow cooking undisturbed for an additional 2-3 minutes.
- Check for Crust and Flip: Use a stiff steel spatula to scrape underneath one pattie to check for a browned and crispy crust. If not crispy enough, increase the griddle heat. Once browned and crispy, flip the smashed burger taco onto its tortilla side and cook for about 2 more minutes, allowing the tortilla to crisp up.
- Add Cheese and Melt: Top each cooked smashed patty with a slice of muenster or provolone cheese. The cheese will melt naturally as the tortilla crisps on the griddle.
- Assemble and Serve: Remove the tacos from the griddle. Spread the prepared burger sauce on each taco and add toppings such as shredded lettuce, chopped white onion, and dill pickle chips. Serve immediately and enjoy the perfect balance of crispiness, juiciness, and flavor.
Notes
- A smash burger taco is known for its crispy, thin beef patty with a beautiful crust inside a golden, slightly crispy flour tortilla, combined with a tangy 5-minute burger sauce, lettuce, and pickles.
- The key to a great smash taco is using a very hot flat top or griddle to get a deep crust and crispy edges without overcooking the meat.
- Flour tortillas work best because they absorb fat better and help the meat stick, creating a cohesive texture and flavor.
- Handle the meat gently to avoid toughness; less manipulation yields juicier burgers.
- The smashing technique with the tortilla on top is unique and crucial for even cooking and flavor integration.
- The entire dish can be prepared in approximately 15 minutes, making it a quick and delicious meal option.
Nutrition
- Serving Size: 1 taco
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 60 mg
